rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Seafood Processing By-Products
    sub title: Trends and Applications
  name:
    name part: Kim, Se-Kwon.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2014
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XI, 597 p. 61 illus., 14 illus. in color. online resource.
  abstract: The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries. About the Editor Professor Se-Kwon Kim, Ph.D., is director of the Marine Process Research Center (MBPRC) and a distinguished professor in the graduate school of marine biotechnology at Pukyong National University in the Republic of Korea. His major research interests are the investigation and development of bioactive substances derived from marine organisms, and their application in eastern medicine, nutraceuticals, and cosmeceuticals via marine bioprocessing and mass-production technologies.
  table of contents: Introduction to seafood processing by-products -- Trends in use of seafood processing by-products in Europe -- Prospective utilization of fishery by-products in Indonesia -- Development of functional materials from seafood by-products by membrane separation technology -- Processing and characterization of salt-fermented fish (Jeotgal) using seafood by-products in Korea -- Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products -- Advances in processing of marine discard & by-products -- Recovery of gelatin with improved functionality from seafood processing waste -- Utilization of fish waste for the making fish sauce -- Enzymes from fish processing waste materials and their commercial applications -- Functional proteins and peptides from Fish Skin -- Seafood processing by-products - collagen and gelatin -- Bycatch utilization in Asia -- Biological, Physical and Chemical Properties of Fish Oil and Industrial Applications -- Use of Seafood Processing By-products in Animal Feed Industry -- Potential use of lactic acid bacteria in seafood products -- Chitin and its beneficial activity as an immunomodulator in allergic reaction -- Chitosan Nanoparticles: Preparation, Characterization and Applications -- Chitin, Chitosan and Their Derivatives against Oxidative Stress, Inflammation and Some Application -- Lipid bodies isolated microalgae residues as a source for bio-ethanol production -- Bioactive metabolites and value added products from marine macroalgae -- The application of fish collagen to the dental and hard tissue regenerative medicine -- Applications of seafood by-products in the food industry and human nutrition -- Anti-diabetic and obesity effect of materials from seafood by-products -- Bioluminescence isolated from seafood by-products and its applications -- Preparation of useful components from marine algal processing by-products and their applications -- Functional properties of ascidians by-products: nutritio…
  note: edited by Se-Kwon Kim.
  subject:
    topic: Chemistry
  subject:
    topic: Biochemical engineering
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Biochemistry
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Animal Biochemistry
  subject:
    topic: Biochemical Engineering
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9781461495901
  identifier: http://dx.doi.org/10.1007/978-1-4614-9590-1
  record info:
    record creation date: 140408
    record change date: 20151204162543.0
    record identifier: 978-1-4614-9590-1